Spinach Artichoke Grilled Cheese (Printable version)

Creamy spinach and artichoke filling paired with melted mozzarella on golden sourdough for an elevated comfort sandwich.

# What You'll Need:

→ Dairy

01 - 1 cup shredded mozzarella cheese
02 - 1/2 cup cream cheese, softened
03 - 1/4 cup grated Parmesan cheese
04 - 2 tablespoons unsalted butter, softened

→ Vegetables

05 - 1 cup fresh spinach, chopped
06 - 1/2 cup canned or jarred artichoke hearts, drained and chopped
07 - 1 small garlic clove, minced

→ Bread

08 - 4 slices sourdough bread

→ Seasonings

09 - 1/4 teaspoon salt
10 - 1/8 teaspoon freshly ground black pepper
11 - Pinch of red pepper flakes, optional

# How to Make:

01 - In a medium skillet over medium heat, add spinach and a splash of water. Sauté for 1 to 2 minutes until wilted. Drain excess moisture thoroughly.
02 - In a bowl, combine sautéed spinach, chopped artichoke hearts, cream cheese, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes if using. Mix until well blended.
03 - Spread the spinach-artichoke mixture evenly onto two slices of sourdough. Top with the remaining bread slices to form sandwiches.
04 - Butter the outsides of all bread slices generously for optimal browning.
05 - Heat a large nonstick skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Remove from heat, slice in half, and serve immediately.

# Expert Advice:

01 -
  • It transforms leftover ingredients into something that tastes like you ordered it from a bistro.
  • The creamy filling stays put instead of oozing out everywhere like regular melted cheese.
  • You can make it in less time than it takes to decide on takeout.
  • It works as impressive lunch for guests or a quick weeknight dinner when you're too tired to think.
02 -
  • If you skip draining the spinach and artichokes well, the bread will steam instead of crisp and you'll end up with a soggy mess.
  • Medium heat is key, high heat burns the bread before the cheese melts and low heat dries everything out.
  • Letting the sandwiches rest for 30 seconds after cooking helps the filling firm up just enough so it doesn't all spill out when you cut them.
03 -
  • Press down gently with your spatula while grilling to help the filling meld with the bread and the cheese melt faster.
  • If your bread is sliced thick, cover the skillet with a lid for a minute to trap heat and melt the cheese without burning the outside.
  • Room temperature cream cheese mixes much easier than cold, saving you from lumps and arm strain.
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